This take on fried rice uses cooking spray and egg whites to minimize calories and fat. With shrimp, carrots, snow peas and red onion, it’s still bursting with flavor.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups jasmine rice
- 1/2 cinnamon stick
- 1 pound large peeled and deveined shrimp, halved lengthwise
- One 1 1/2-inch piece fresh ginger, peeled and thinly sliced into matchstick pieces (about 1/4 cup)
- 2 tablespoons dry sake
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- Cooking spray
- 2 large eggs
- 2 large egg whites
- 1 cup snow peas, halved
- 2 carrots, thinly sliced on an angle
- 2 cloves garlic, thinly sliced
- 1 small red onion, halved and sliced root to stem
- 1 tablespoon vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 scallions, white and green parts, thinly sliced
Instructions
- Prepare the rice according to package directions, adding the cinnamon stick with the water. Fluff the rice, discard the cinnamon stick and set aside to cool.
- Toss the shrimp with half of the ginger, 1 tablespoon of the sake, the vinegar and pepper flakes in a medium bowl. Let marinate 10 to 15 minutes. Mist a large nonstick skillet with cooking spray and heat over medium-high heat until very hot. Add the shrimp with the marinade and cook, stirring, until just opaque, 2 minutes. Transfer to a large plate and set aside.
- Mist the same skillet and return to medium-high heat. Lightly beat the eggs and egg whites and add to the skillet. Cook until scrambled, breaking up with a spatula and transfer to the same plate as the shrimp.
- Return the skillet to medium-high heat, mist with nonstick spray and add the snow peas, carrots, garlic, onions and remaining ginger. Cook, stirring, until softened and crisp-tender, 5 minutes. Transfer to the same plate as the shrimp and eggs.
- Return the skillet to medium-high heat and add the vegetable oil. Add the cooled rice, toss with the oil and pack in the skillet in a firm layer. Cook, without stirring, until the bottom of the rice is browned and crusty. Stir the rice and pack it in another layer. Repeat the process until the rice is well toasted and browned, and stopping if the rice seems to be getting dry. Add back the shrimp, eggs and vegetables along with the remaining 1 tablespoon sake and soy sauce and toss well to combine. Remove from the heat and top with the sliced scallions.
Nutrition Facts
| Calories | 363 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 278 milligrams |
| Sodium | 520 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 2 grams |
| Protein | 32 grams |
| Sugar | 4 grams |
| Calories | 363 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 278 milligrams |
| Sodium | 520 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 2 grams |
| Protein | 32 grams |
| Sugar | 4 grams |
Reviews
It was really good, and fed us for days! It does take longer than you would think because there are lots of steps. I used 4 whole eggs -not just egg whites since I love eggs. I also jazzed up the sauce based on a fried rice recipe from an Asian friend of mine. Along with the soy, I added a touch of sesame oil, garlic chili paste, oyster sauce, fish sauce and a touch of siracha for a vinegary tang. Good stuff!
Yummy! I did find it difficult to brown the rice (but then again I did not let it cool first), so after an attempt I just skipped getting the browned-ness. Still turned out great though! Added some extra soy sauce as well and used EV olive oil to cook the vegetables.
Didn’t have any Sake so just did the recipe without it and it still tasted great! Used more vegetables as well and thawed pre-cooked shrimp that I heated up with the marinade in the pan (minus the Sake though).
Yum, yum, YUM! To save a little money and time, I bought the small salad shrimp from the freezer section. They were precooked and already small so I didn’t have to spend the money on the big shrimp only to chop them up. I soaked them in a little extra sake (teehee) before heating in the pan like the recipe says. Everything turned out delicious and great, but I could not get my rice to harden and crisp on the bottom. I left it in the pan until it started to dry out and then added everything back in. Again, turned out great, but without that little crisp to it. I served this with Alton Brown’s Sweet and Sour Pork and homemade egg rolls. It was a hit!
I loved this recipe! Spiced it up with Thai garlic sauce….really good and really easy!
My husband and I loved this recipe! I modified it slightly by adding a little Szechuan stir-fry sauce, canola oil and 2 tsps of sugar.
As the other reviewer mentioned, this recipe takes longer than it says it will. The recipe itself is pretty good, but not great. The shrimp and veggies are tasty, but the rice/sauce itself is pretty bland and a little dry. I added more soy, but that wasn’t enough. I’m not sure what it needs more of, but it needs something.
This was so tasty…I’d make it again but it took me way longer to make than what it said on the recipe.